Recipe: Raw Vegan Marzipan Delights (2024)

FAQs

What is the difference between almond paste and marzipan? ›

The Main Differences

Marzipan is smooth, sweet, and often dyed and molded into shapes. It's also used to cover sweets much like fondant and is sometimes eaten as is. Almond paste, however, is coarser, less sweet, and used as an ingredient or filling for baked goods.

Vegan marzipan recipe

The three-ingredient vegan marzipan (ground almonds, sugar and water) can be ready in just five minutes with the help of a food processor. She also recommends a drop of almond extract or rose water for extra depth of flavour.

Marzipan is a traditional holiday treat tinted and shaped into flowers, fruit, or comical animals. It can also be used as a baking ingredient, particularly in German recipes like zimtsterne where the sweet almond paste is a common inclusion. However, this egg-free marzipan recipe does not need to be cooked to be safe.

How long does homemade marzipan keep? It will keep in the fridge for up to 6 weeks. If using it to cover a cake, the marzipan must be allowed to fully dry on the cake for 2-3 days before applying the sugarpaste. Dry marzipan kept it in a cool dry place should be fine for 2-3 months.

Many recipes for homemade almond paste call for egg white. Because almond paste is not consumed raw and is always baked at temperatures above 150 degrees F (65 degrees C) where the salmonella bacteria are killed, using egg white is less of a concern in almond paste than in marzipan.

Marzipan comes from nuts—it's traditionally made with ground almonds. In order to maintain quality standards, many countries regulate the percentage of almonds a recipe must have for it to be legally called "marzipan." This discourages the use of apricot kernels as a cheap substitute for almonds.

Marzipan typically contains egg whites, which makes most store bought not vegan. Aquafaba, the liquid from a can of chickpeas, is the perfect egg white substitution in this recipe.

What is Marzipan? Marzipan, also known as almond candy dough, is a smooth and pliable confectionary paste made from almonds that can be used as a cake icing or molded into candies. It features a clay-like consistency that makes it easy to handle.

Marzipan and almond paste are made from ground almonds and sugar but differ mainly in texture, sweetness, and use. Almond paste is coarser, less sweet, and used as a filling in baked goods. Marzipan is smoother, sweeter, and often used for decorative purposes in confectionery, such as cake covering and sculpting.

The best quality marzipan contains less sugar in the raw mix. Good marzipan contains minerals such calcium, potassium and magnesium and is also rich in vitamin B and polyunsaturated fatty acids. On the downside, marzipan is high in fat and in sugar.

Is Frangipane the same as marzipan? ›

Frangipane is a rich, cream-based filling, while marzipan is a thick paste mostly used for decorative purposes. The main thing they have in common is the almonds required to make each one, but beyond that, they're wildly different — especially in consistency — meaning you'll find them used differently, too.

Raw vs Cooked.

One is a quicker, raw method, basically mixing ground almonds with sugar and liquid, either water or corn syrup or egg white. Cooked marzipan starts with a boiled sugar syrup which is then mixed with ground almonds.

If the marzipan has turned hard, overly dry and brittle, or shows any signs of mold, it's definitely time to throw it away.

The World's Finest Marzipan

Lubeca has been producing marzipan since 1904. The company continues to use traditional methods of production and is recognized by bakers, pastry chefs and chocolatiers as one of the leading producers of high quality almond paste marzipan.

White marzipan is the preferred marzipan for dying with food coloring. It is also used to make three-dimensional cake decorations such as fruits or vegetables. Golden marzipan on the other hand is mostly used to cover cakes, such as Battenburg cake and the traditional British Christmas fruitcake.

You can use store-bought almond paste to make marzipan but you cannot make almond paste from marzipan. In a pinch, you can substitute marzipan for almond paste, but be sure to reduce the amount of sugar called for in the recipe because marzipan is sweeter than almond paste.

The glory of marzipan is because it holds a shape easily, you can cut out or mold your own figures to decorate holiday pastries. It's also used as a kind of heavy-duty frosting for Christmas cakes because it helps long-keeping cakes (like fruitcakes) retain their moisture instead of going stale.

Marzipan and almond paste are made from ground almonds and sugar but differ mainly in texture, sweetness, and use. Almond paste is coarser, less sweet, and used as a filling in baked goods. Marzipan is smoother, sweeter, and often used for decorative purposes in confectionery, such as cake covering and sculpting.

If this is the case a good substitute for marzipan is a thin layer of sugarpaste and then cover as normal. Let the first covering dry before applying the second cover. You could also use half chocolate modelling paste and half sugarpaste kneaded together.